This decadent cheesecake features a buttery graham cracker crust, a velvety white chocolate cream cheese filling, and a crown of fresh strawberries and whipped cream. The white chocolate adds a luxurious depth to the cheesecake, while the strawberries provide a refreshing contrast. Baked in a water bath for a flawless finish, this dessert is as stunning as it is delicio
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 8 oz white chocolate, melted and slightly cooled
- ½ cup sour cream
- ½ cup heavy cream
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries, halved
- White chocolate drizzle (optional)
Instructions:
1. Prepare the Crust
- Preheat oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add vanilla extract and mix until incorporated.
- Add eggs one at a time, mixing well after each addition.
- Stir in the melted white chocolate until fully blended.
- Add sour cream and heavy cream, mixing until the batter is silky and smooth.
3. Bake the Cheesecake
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides (this water bath helps prevent cracking).
- Bake for 55–65 minutes, or until the center is just set and the top looks slightly dry.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
4. Chill the Cheesecake
- Remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight, to fully set.
5. Prepare the Topping
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled cheesecake.
- Arrange halved strawberries on top in a decorative pattern.
- Drizzle with melted white chocolate for an elegant finish, if desired.
6. Serve
- Carefully remove the cheesecake from the springform pan and transfer to a serving plate.
- Slice with a hot, clean knife for perfect cuts.
- Serve chilled and enjoy the creamy, fruity, and chocolatey bliss.
Tips & Variations:
- Use good-quality white chocolate to avoid graininess.
- Add a strawberry swirl: Puree fresh strawberries and swirl into the batter before baking.
- Make it no-bake: Use a no-bake crust and chill the filling with gelatin instead of baking.
- Storage: Keep refrigerated for up to 5 days. Freeze slices individually for longer storage.
Why You’ll Love It:
- Rich and creamy: The white chocolate adds luxurious texture and flavor.
- Visually stunning: Perfect for birthdays, holidays, or romantic dinners.
- Balanced sweetness: The strawberries cut through the richness beautifully.
- Make-ahead friendly: Ideal for prepping the day before your event.
This White Chocolate Strawberry Cheesecake is a showstopper that delivers on both flavor and presentation. Whether you’re celebrating something special or just treating yourself, this dessert is guaranteed to impress. Want to try a twist? Swap strawberries for raspberries or add a layer of strawberry jam beneath the whipped cream for extra berry bliss.